1. Prepare materials
2. Stir-fry cornstarch and spread it in a baking dish
3. Wash the eggs and dry them, use the rounder end to make small pits
4. Soak the gelatine slices in ice water and set aside; add white sugar (20g) and lemon juice to the egg whites, and use an electric whisk to beat until moist foaming
5. Mix white sugar (74g), water and water syrup in a small milk pot, cook on low heat to 120 degrees, add the soaked gelatine slices when the temperature is reached, stir and melt quickly
6. After the gelatin sheet has melted, add the sugar water to the meringue quickly and evenly, then change to a low speed until the temperature drops to about 45 degrees (because this step is too fast, so there is no photo. 囧……) The prepared meringue is mounted on the mount Flower bag, squeeze into the powder pit, squeeze out small balls
7. Use a toothpick to get rid of the bubbles, add some meringue to turn it red, and then squeeze the meat claws (4 red dots + a love heart squeeze like this)
Tips:1. The cornflour should be fried;
2. When the little paw is cold, scoop the powder next to it with a spoon and spread the whole marshmallow on the surface to prevent sticking.
